Peter Power/The Globe and Mail
When you add smoked salt to caramel corn, you get something much larger than the sum of its parts – something addictive! Made in a variety of places, from British Columbia to Wales, smoked salt can be picked up at most grocery and specialty food stores.
Servings: 8 to 10 cups
Ingredients
3 tbsp vegetable oil
1/2 cup popcorn
3/4 cup dark brown sugar, packed
1/3 cup salted butter
3 tbsp dark corn syrup
1/2 tsp high-quality vanilla extract
1/4 tsp baking soda
1/2 tsp smoked salt
Method
Preheat oven to 275 F. In a large saucepan, heat vegetable oil and a single popcorn kernel over medium high, shaking now and then until kernel pops. Add remaining kernels and cook, shaking and agitating until popping subsides. Remove from heat and transfer to a baking sheet lined with parchment paper.
Wipe out saucepan and add brown sugar, butter and corn syrup. Bring to a boil, stirring, over high heat. Remove from element and mix for a minute or two before adding vanilla and baking soda. Working quickly, pour caramel over popped corn and mix carefully to distribute. Bake in oven for about 10 minutes. Cool and sprinkle with smoked salt.